Stir in hot sauce, white vinegar, garlic powder, smoked paprika, salt, and black pepper until well combined. Taste and adjust heat or seasoning as desired.

Cover and refrigerate for at least 15 minutes to let flavors meld. Sauce can be made up to 3 days ahead.

Prepare the Chicken (choose Fried or Grilled)

Fried Chicken

Pat chicken strips dry. In a shallow bowl whisk egg and milk. In another bowl combine flour, cornstarch, salt, pepper, and paprika. Heat oil in a deep skillet to 350°F (175°C) or medium-high until shimmering. Dredge chicken in flour mixture, dip in egg mixture, then dredge again in flour mixture, pressing to adhere. Fry in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet to drain and keep warm.

Grilled Chicken

Brush chicken breasts with olive oil and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Preheat grill or grill pan to medium-high and oil the grates. Grill chicken 4–6 minutes per side (depending on thickness) until charred in spots and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Assemble Burritos

Warm tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable.

Place a warmed tortilla on a clean work surface. Spoon about 2 tablespoons of Buffalo Ranch Sauce down the center of the tortilla.

Layer 6 oz (about 1.5 cups loosely packed) of sliced or chopped cooked chicken down the center over the sauce. If making 4 burritos, divide chicken evenly.

Top the chicken with 1/2 cup shredded cheddar cheese, 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, and a tablespoon of diced red onion. Sprinkle with chopped cilantro if using and squeeze a lime wedge over the filling.

Drizzle an additional 1 tablespoon of Buffalo Ranch Sauce over the filling if you like it saucier.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam-side down on the skillet and toast 1–2 minutes per side over medium heat until golden and the cheese has melted.

Slice burritos in half on the diagonal and serve with extra Buffalo Ranch Sauce on the side.